The Greek lamb salad
A light and delicious salad
Serves
6 - 8
Prep Time
30 mins
Cook Time
20 mins
This cuisine combination is packed full of flavour and goodness, and is the perfect addition to a long lunch or early dinner on a scorching day. It serves 8, so invite the friends and family around to blow their minds! Kalí órexi!
This cuisine combination is packed full of flavour and goodness, and is the perfect addition to a long lunch or early dinner on a scorching day. It serves 8, so invite the friends and family around to blow their minds! Kalí órexi!
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ShareIngredients
4 Quality Mark lamb leg steaks
(roughly 500-600 grams)
1 garlic clove
1/4 cup fresh oregano leaves
(or 1/2 teaspoon dried oregano)1/2 cup flat-leaf parsley
1/3 cup olive oil
juice of ½ lemon
1/2 tsp kosher salt
700g baby potatoes
boiled, cooled then roughly chopped100g baby spinach leaves
2 Lebanese cucumbers
1 cup Kalamata olives
pitted150g green beansi
steamed1/2 red onion
thinly sliced100g feta
5 Tbsp olive oil
2 Tbsp white wine vinegar
or lemon juice1 Tbsp Dijon mustard
Method
Put all the lamb marinade ingredients in a small blender and blitz until combined.
Place the lamb leg steaks in a dish, coat well with the marinade and refrigerate for 1-2 hours.
Remove the lamb from the fridge an hour or so before cooking so the meat can come up to room temperature.
Preheat your BBQ to a medium heat and cook the lamb leg steaks for 5-7 minutes until cooked.
Remove and allow to rest before slicing.
Place all the dressing ingredients in a bowl and whisk until well combined. Season to taste and set aside.
Scatter the baby spinach leaves over the serving platter then layer over the cooked potatoes, cucumber, olives, green beans, and red onion.
Pour over the dressing and toss gently until everything is lightly coated.
Crumble over the feta and crown the salad with that beautiful, marinated New Zealand lamb.
